Baked Eggs in Spiced Tomato Sauce
A tin of tomatoes, eight eggs, and the pan goes straight to the table.
Serves 4 30 min 19g protein
VegetarianOne panMiddle easternBudget
Plan it this weekIngredients
- Free range eggs8 ea
- Tinned chopped tomatoes800 g
- Capsicum300 g
- Brown onions200 g
- Garlic15 g
- Crusty bread loaf1 ea
- Fresh parsley20 g
- Olive oil30 ml
- Ground cumin4 g
- Smoked paprika2 g
Method
- Heat the oven to 190C and cook the sliced onion and capsicum in the oil in an ovenproof frying pan over medium heat for 12 minutes until completely soft.
- Add the crushed garlic, cumin and smoked paprika and stir for 1 minute.
- Pour in the tinned tomatoes, season well, and simmer for 12 minutes until thick enough to hold the trail of a spoon.
- Make eight hollows in the sauce and crack an egg into each one.
- Bake for 8-10 minutes until the whites are just set and the yolks are still soft.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 500 g Gluten-free bread instead of Crusty bread loaf
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Free range eggs · 8 items
- Tinned chopped tomatoes · 800 g
- Capsicum · 300 g
- Brown onions · 200 g
- Garlic · 15 g
- Crusty bread loaf · 1 item
- Fresh parsley · 20 g
- Olive oil · 30 ml
- Ground cumin · 4 g
- Smoked paprika · 2 g